Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese

Dairy Science and Technology

Volumn 88, Issue 4-5, 2008, Pages 467-475

  Andersen, Lene T ^a   Schlichtherle Cerny, Hedwig ^b   Ardö, Ylva ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

Author keywords

Cheddar; Hydrophilic peptide; Savoury; Umami

Indexed keywords

EID: 57049158767     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst:2008015     Document Type: Conference Paper

References (25)

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